Creamy Corn Custard

By
John Mitzewich
John Mitzewich
John Mitzewich is a food writer, recipe video producer, and culinary school instructor with more than 20 years of experience in the food industry.
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Updated on 05/19/21
Creamy Corn Custard

The Spruce / Ahlam Raffii

Prep: 20 mins
Cook: 40 mins
Total: 60 mins
Servings: 6 servings
Nutrition Facts (per serving)
329 Calories
27g Fat
13g Carbs
10g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 329
% Daily Value*
Total Fat 27g 35%
Saturated Fat 16g 78%
Cholesterol 255mg 85%
Sodium 349mg 15%
Total Carbohydrate 13g 5%
Dietary Fiber 1g 4%
Total Sugars 5g
Protein 10g
Vitamin C 3mg 16%
Calcium 92mg 7%
Iron 1mg 6%
Potassium 254mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This corn custard recipe is light but still rich and satisfying. It makes a wonderful side dish for all kinds of meats. Since the custard is soft and creamy, texturally, it makes a great match for things like barbecue pork, grilled steaks, and fried fish.

Ingredients

  • 2 cups corn kernels

  • 1 1/2 cups heavy cream

  • 1/2 cup milk

  • 1 1/4 teaspoons kosher salt

  • 1 pinch cayenne

  • 3 large​ egg yolks

  • 2 large eggs

Steps to Make It

  1. Gather the ingredients.

    Creamy Corn Custard ingredients

    The Spruce / Ahlam Raffii

  2. Combine corn, cream, milk, salt, and cayenne in a large saucepan. Bring the mixture to a simmer over medium heat, stirring often. Remove pan from heat and let mixture cool slightly.

    Combine corn, cream, milk, salt, and cayenne in a large saucepan

    The Spruce / Ahlam Raffii

  3. Carefully pour mixture into a blender and puree until very smooth. Set aside.

    corn mixture in a blender

    The Spruce / Ahlam Raffii

  4. Preheat oven to 325 degrees F. Butter six 6-ounce ramekins and place them in a 9 - by 13-inch baking dish.

    greased ramekins in a baking dish

    The Spruce / Ahlam Raffii

  5. Combine the eggs and egg yolks in a large bowl and whisk for 30 seconds.

    egg mixture in a bowl

    The Spruce / Ahlam Raffii

  6. Slowly add the warm custard mixture to the eggs, 1/2 cup at a time, stirring until blended.

    custard in a bowl

    The Spruce / Ahlam Raffii

  7. Ladle mixture into prepared ramekins and place in baking dish. Pour hot tap water into baking dish to come about halfway up the sides of ramekins.

    ramekins filled with custard mixture in a baking dish

    The Spruce / Ahlam Raffii

  8. Bake for 30 to 35 minutes, or until corn custard is just set. Remove ramekins from water in baking dish and let cool for 10 minutes before serving.

    Creamy Corn Custard in ramekins

    The Spruce / Ahlam Raffii

Use Caution When Blending Hot Ingredients

Steam expands quickly in a blender, and can cause ingredients to splatter or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.

Tips

  • You can add a little more flavor to this recipe by roasting the corn first. Spread the corn in a single layer on a baking sheet and roast in a 350°F oven until golden brown, about 15 to 20 minutes. Prepare the recipe as directed.
  • If you are using fresh corn for this recipe, the best way to remove corn kernels is to stand the ear of corn on its end in a shallow bowl and using a sharp knife, cut the kernels from the cob. For dishes where you'd like more corn flavor, such as this creamy corn custard, after cutting off the kernels, reverse the knife so you're using the dull side and press it down the length of the ear to push out the rest of the corn and its milk.
  • You can eat the corn custards right from the ramekins, or you can unmold and serve on plates. To unmold, run a knife between the custard and the ramekin to loosen, and invert over onto a plate.